Preheat oven to 425 degree F. Lightly grease a large baking sheet; set aside.

Unroll the pizza dough onto a lightly floured surface. Using a lightly floured rolling pin, roll dough into a 13-1/2x9-inch rectangle. Cut dough into six 4-1/2-inch squares. Place squares about 1 inch apart on the prepared baking sheet. Add a decorative edge to each pizza by using the tines of a fork or crimping the dough with your fingers.

Prebake the dough squares in preheated oven for 4 to 5 minutes or until lightly browned. Top as suggested below or as desired. Bake for 5 to 6 minutes more or until toppings are heated through. Makes 6 pizzettas.

For each pizzetta, place 4 or 5 thin slices plum tomato on the prebaked crust. Top with 2 or 3 peeled and deveined, cooked medium shrimp, halved lengthwise; 1 teaspoon snipped fresh oregano; and, if desired, a dash crushed red pepper. Sprinkle pizzetta with 2 tablespoons shredded Italian cheese blend or mozzarella cheese. Nutrition facts per pizzetta: 135 cal., 2 g total fat (1 g sat. fat), 11 mg chol., 287 mg sodium, 23 g carbo., 1 g fiber, 6 g pro.

For each pizzetta, sprinkle 2 tablespoons shredded mozzarella cheese, 2 tablespoons shredded Gouda cheese or fontina cheese, 1 tablespoon crumbled blue cheese, and dash freshly ground black pepper on prebaked crust. Top with 1 to 2 teaspoons snipped fresh herbs (such as basil, thyme, or sage) after baking. Nutrition facts per pizzetta: 150 cal., 4 g total fat (2 g sat. fat), 8 mg chol., 333 sodium, 22 g carbo., 1 g fiber, 6 g pro.

For each pizzetta, spread 2 tablespoons bottled salsa on the prebaked crust to within 1/2 inch of edges. Top with 2 tablespoons shredded cooked pork and 1 tablespoon rinsed and drained canned black beans. Sprinkle with 2 tablespoons shredded Chihuahua or Monterey Jack cheese. After baking, sprinkle with 1 teaspoon snipped fresh cilantro. Nutrition facts per pizzetta: 138 cal., 3 g total fat (1 g sat. fat), 5 mg chol., 310 mg sodium, 23 g carbo., 0 fiber, 6 g pro.

For each pizzetta, spread 1 tablespoon cream cheese with chives on prebaked crust to within 1/2 inch of edges. Top with 2 tablespoons chopped smoked chicken, 1 tablespoon thinly sliced bottled roasted red sweet pepper and 1 teaspoon snipped fresh basil. Sprinkle with 2 tablespoons shredded Gouda cheese. Nutrition facts per pizzetta: 155 cal., 4 g total fat (2 g sat. fat), 11 mg chol., 333 mg sodium, 22 g carbo., 1 g fiber, 6 g pro.